This month’s Daring Bakers Challenge put me in a bit of a quandary since it would definitely involve long periods in the kitchen due to one of the sauces involved. I can’t make a long, simmering sauce wihout standing , tasting, and seasoning as I go along, so I knew I had to take a slight detour. The challenge for this month is a lasagna, but not just any lasagna, one I’ve already blogged about, even though it goes by another name. Initially, I was a little surprised by this challenge, as lasagna – even though ‘baked’, is not something you would think of when it comes to ‘baking’. However, with the impending advent of the new Daring Cooks group, it made sense as sort of a foray into that. Before I continue, I need to add THE PARAGRAPH. Are you ready, DB-BOT?

If you want the recipe for the full Lasagne of Emilia-Romagna aka Lasagne Verdi Al Forno, since I took it in another direction, click on one of the links to the above host’s blogs.

At first I thought of doing a dessert lasagna, since it was a choice offered to us, and even planned it out with notes and ideas of something along the lines of a fruity noodle kugel in lasagna form, but then I remembered a lasagna I used to make quite a bit several years ago. I found it in a friend’s Williams-Sonoma cookbook and it was for a caramelized onion-pancetta lasagna that people went absolutely apesheeet over.

What initially made me think of this lasagna was the bechamel sauce being the one and only sauce, and I could definitely pull off a bechamel in my electric fondue pot! Not to mention, if making a savory lasagna, the hosts maintained that bechamel sauce was a must, as was pasta from scratch..which I have a lot of experience with, so another PLUS in that respect! I could *again* pull off another DB challenge without having to enter the kitchen! (I swear, I will kisssss the kitchen floor once I’m able to work in it again!).

The pasta recipe given to us was made with the addition of spinach (pasta verde). It called for the spinach to be chopped and beaten into the flour volcano with the eggs. Not being one to make things easier on myself, I ended up grinding the fresh spinach into a juicy paste in a mortar and pestle so the end result would be a pasta uniform green in color. However, I wimped out on the manual rolling. After trying to roll several sheets by hand, it was apparent I wasn’t going to get them as thin as needed without being able to stand up and roll, so I gave in and used my hand crank pasta machine. Thirty lashes for Lisa! Oh, one quick note, I had about 12 pasta sheets left over…so this does make quite a bit of pasta when rolled super thin.

I decided to use the caramelized onions from the Williams-Sonoma recipe in my lasagna (I’ll get to that in a minute), but add thinly sliced Italian sausage in lieu of the pancetta, and diced roasted red bell peppers to the bechamel – sort of a kicked up ode to the smells that wafted from the Midway during my teenage summers in Seaside Heights at the Jersey Shore. I also doubled the bechamel since I wasn’t making the meat ragu, although I didn’t use all of it..just enough to make sure the lasagna sheets cooked through and the final result wasn’t like biting into a block of Sahara or Mojave.

When you look at this recipe, I have no doubt most of you are thinking “5 POUNDS OF ONIONS? WHAT IS SHE SMOKING?” OK, you have to trust me on this one. As they caramelize, they cook down to about 1 1/2 to 2 lbs of an almost sweet onion jam that’s PACKED with SO much flavor. You won’t be getting any chunks of onions in this lasagna, just a sweeeeeet, soft, melt-in-your-mouth, silky caress on the palate, and a WOW from your taste buds! Plus, this is just the right amount of caramelized onions for each layer, which could range anywhere from 5-7, depending on how thin you spread them.

Speaking of THIN, I made sure everything in this lasagna was THIN. The pasta was rolled paper-thin (see my creatue feature-chiller photo in the pasta photo montage), the cooked sausage links were sliced paper-thin, the mozzarella cheese sliced paper-thin, the Bechamel sauce spread very thin, and the onions sliced super thin prior to caramelization. Believe it or not, this is a very delicate, albeit rich, lasagna – also known as a ‘THIN” lasagna that makes you ‘FAT’ – well..uhh, if you eat it on a consistent basis, that is. That said, I kept the Parmigiano-Reggiano in small chunks because, well…. it’s Parmigiano-Reggiano, what more can I say? (Signor Parmi-Reg nods and smirks).

Next day leftovers served to friends. Didn’t quite cut as cleanly as I hoped or brown with extra cheese (This is what happens when you have to use a torch instead of the oven because you can’t get into the kitchen and there’s no one there to help at the time….ARGH!) so I covered’ each ‘MESS’ with some homemade roasted tomato sauce I had in the freezer.

Speaking of cheese, you don’t often see mozzarella cheese in a lasagna with bechamel, but as I mentioned in my Lasagna Bolognese entry, J LOVES mozzarella, and realistically, who doesn’t…so why not? I cannot fathom anyone passing on a lasagna with bechamel because it contained creamy, gooey, melty slices of mozzarella between each layer. Well, there are some ‘traditionalists’ out there, but the hell with tradition!

Finally, I’m in quite a goofy mood as I type this, so I’ve decided to introduce you to the fillings in my lasagna..LOL

Bechamel Sauce with Roasted Red Pepper Bonjour! I am one of zee mother sauces of French cuiseeene, though I am second to none of them, hrmmph! Lisa left me in zee fridge last night, so I am quite thick and chilly!! Tsk Tsk! Why iz dere leettle red lumps floating in me? I demand an answer!

Caramelized OnionsHey there, baby *cue Barry White music*. I was given a day at the beach, a slow, long saute, slathered in olive oil – turning me a gorgeous golden brown. This made made me soooo soft and sweet that I’m going to melt in your mouth..mmmmm.

Italian Sausage

You tawkin ta me? How ya doin? I wasn’t going to take dis gig until I heard my old cronies, peppuhs and onions were joinin’ in. Man, she sliced me up pretty @#$%&$# good, I feel like I’ve been whacked with one of Johnny Goomba’s overcooked meatballs ……GEEEEEEEZ. No big deal, I kinda like being da only meat here.

Fresh Mozzarella Cheese Yo, I’m Mozzarella, but some people call me ‘Mutz’ or ‘Mootzarell’. I originally wasn’t invited to dis party, but Lisa’s guy made sure she let me in at the door. I’m sick of being blown off in deez froo froo lasagna’s – Yeah, I’m lookin’ at you, bechamel!

Parmigiano-Reggiano Bongiorno! Im-a da KING of Italian hard cheeses! You no believe? I can only be made-a by acheesemaker who is a member of da Consorzio Formaggio Parmigiano-Reggiano! Just tasta me and you’ll see! Loook at how beeeyoootiful I am – molto bene..MWAAA!!

A roomy work surface, 24 to 30 inches deep by 30 to 36 inches (60cm to 77cm deep by 60cm to 92cm). Any smooth surface will do, but marble cools dough slightly, making it less flexible than desired.

A pastry scraper and a small wooden spoon for blending the dough.

A wooden dowel-style rolling pin. In Italy, pasta makers use one about 35 inches long and 2 inches thick (89cm long and 5cm thick). The shorter American-style pin with handles at either end can be used, but the longer it is, the easier it is to roll the pasta.
Note: although it is not traditional, Enza has successfully made pasta with a marble rolling pin, and this can be substituted for the wooden pin, if you have one.

Plastic wrap to wrap the resting dough and to cover rolled-out pasta waiting to be filled. It protects the pasta from drying out too quickly.

A sharp chef’s knife for cutting pasta sheets.

Cloth-covered chair backs, broom handles, or specially designed pasta racks found in cookware shops for draping the pasta.

Mixing the dough:Mound the flour in the center of your work surface and make a well in the middle. Add the eggs and spinach. Use a wooden spoon to beat together the eggs and spinach. Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid. As you work more and more flour into the liquid, the well’s sides may collapse. Use a pastry scraper to keep the liquids from running off and to incorporate the last bits of flour into the dough. Don’t worry if it looks like a hopelessly rough and messy lump.

Kneading:With the aid of the scraper to scoop up unruly pieces, start kneading the dough. Once it becomes a cohesive mass, use the scraper to remove any bits of hard flour on the work surface – these will make the dough lumpy. Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more tablespoons of flour. Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic. It will feel alive under your hands. Do not shortcut this step. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.

Stretching and Thinning:If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped. Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it. Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn. As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Do twice more.

Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.

Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagne, the sheet should be so thin that you can clearly see your hand through it and see colours. Cut into rectangles about 4 by 8 inches (10 x 20 cm). Note: Enza says that transparency is a crucial element of lasagne pasta and the dough should be rolled as thinly as possible. She says this is why her housekeeper has such strong arms!

Dry the pasta at room temperature and store in a sealed container or bag.

Using a medium-sized saucepan, melt the butter over low to medium heat. Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens. Stir in diced roasted peppers, Season with salt, pepper, and a hint of nutmeg.

1. To make the caramelized onions, in a large, heavy fry pan over medium heat, warm the clarified butter. Add the onions, cover the pan and cook, stirring occasionally, until the onions are completely limp, 10 to 15 minutes. Remove the lid, reduce the heat to medium-low and cook, stirring frequently, until the onions are golden brown and sweet, 35 to 45 minutes. Do not let them burn. Remove from the heat, cool and use immediately, or cover and refrigerate for up to 10 days or freeze for up to 2 months.

2. Preheat an oven to 350ºF. Coat the inside of a 9 by 13-inch baking dish with oil.

3. In a large pot over high heat, bring the water to a boil. Add the salt and lasagne noodles and cook until al dente (tender but firm to the bite), about 2 minutes, or if using packaged lasagna – according to the instructions. Drain well, rinse in cool water and drain again. Immediately toss noodles lightly with the olive oil.

Assemble the Lasagne:Spread 1/4 cup of the béchamel sauce in the bottom of the baking dish. Cover with 3 lasagne noodles, touching but not overlapping. Make 5 layers of the caramelized onions, sausage, mozzarella cheese, Parmigianno-Reggiano, bechamel and noodles, ending with noodles. Top with the remaining bechamel sauce and cheeses. Cover tightly with aluminum foil and bake for 30-40 minutes (knife inserted into center of lasagna should be hot). Remove the foil and bake until the top is just beginning to brown, about 10 minutes more.

To serve, let lasagne cool for 10 minutes and divide among warmed individual plates. Garnish each serving with a parsley sprig. Serves 6-8.

Don’t forget to check out the Daring Bakers Blogroll to see all the amazingly mouth watering lasagna/lasagne creations! Also, check out the awesome and brand spanking new Daring Bakers Kitchen by clicking on the logo below!

YYYYour waYYYYYYYYYYY is way too gorgoeus. Love what you served your frineds the nexy day. Wish I had thought out of the box, but I had lasagna coming out of my ears by the end of that day! Beautifully done Lisa, just lovely!

Oh your onion version sounds fantastic. I’m hoping to get mine up later, small children willing though I only noticed the earlier posting date a couple of days ago so had it pencilled in for the weekend.. glad you managed to do this even sans kitchen.

You know I really don’t like onions and you have me convinced that I just might like ’em like this!

I hopped over to your previous lasagna post and your photos have come a long way. Your plating too, so creative! You should be proud. Each post’s photos surpass the previous one’s. Loved the collage.

Another note~ I’m not heading up to NY this month. The twins are going to play in a week long tournament in Cooperstown this June & it’s $1500 for the two of them just to play not including plane tickets and all the other stuff!
~ingrid

Wow, this has to be the most fun post about lasagna I’ve ever read, loved the ingredients introducing themselves, too cute I am not an onion fan but the way you described your caramalized onions with this just sounds absolutely delicious, something I never thought I’d say about onions. Your pasta looks amazing, you can tell that you have worked with pasta before, just perfect!

Wow! This looks awesome! I love how you added peppers to the bechamel. I sat this challenge out this month cause I’ve been so busy but just looking at how delicious yours turned out is making me have second thoughts….

You had me laughing so much at the ingredients “dialog” portion of the recipe! You are so funny! Love it! I always seem to play by the rules but I LOVE seeing variations of a recipe and yours was a WINNER! Just wonderful! BRAVA!

Hugs, Pat

PS: We were able to get Yankee tickets at Stub Hub in June for a weekend game when my son and DIL will be in visiting from Denver. The bleacher seats, which normally go for $12 each were being sold for $80 each! I was so annoyed but we had no choice. I just hope they aren’t an obstructed view as I heard that some bleacher seats are.
At least we’ll get to see one game! Can’t wait!

What a fabulous lasagna! I adore carmelized onions and red peppers…I mean, everything about this lasagna sounds delicious! Mmm, I wish I could’ve shared a slice with you. It looks delicious! How’s the knee?

I like’a zee sauce. I like’a zee onion. I see zee Lasanga and I say… “Get’a in my belly, bella pasta!!” Evree-bod-eee has belly button, yes? Is quite funny. Now make’a love, and Eat! Eat and be happy! Life is’a beautiful!

I love the detours and modifications you made for this challenge. It’s helpful to new “bakers” like me to learn things like this. Your photos look wonderful and I’m ever so impressed with all you did. On top of all that, sort of like a bechamel sauce topping, your written report on the whole project is quite delightful and makes me smile. Thank you for sharing all this as I’ve thoroughly enjoyed your post.

Hey.. does your sausage have a brother who is single? Because he sounded kinda hottt.

BAHAHAHAHAHAHAHAAA! I’ve got TEARS! So funny! 😀

Your lasagne looks and sounds delish.. Hubbs would be all over this, so it’s a must make next time. And yeah, we’re all about the cheese too.. there *might* have been thin slices of provolone in my layers. Shhhhh 😉

Thanks for your kind comments about my gluten free attempt. Must admit I was quite impressed with the dough too. Mary from Beans and Caviar is responsible for the recipe and she did a fantastic job! Obviously it wasn’t stretchy like the real stuff but it rolled out very well as long as you didn’t want super thin and held together well..

Well it may not be totally DB legit, but that is one gorgeous lasagna…and the ‘comments’ from the ingredients are priceless! Great idea. The idea of making the spinach into a paste for uniform green pasta is brilliant!

Thanks for dropping by and for your lovely comments I may have to try this one again after lent is over (and I can do REAL pasta) and do it your way. I’m a giant fan of caramelized onions and your spinach pasta turned out a gorgeous color! The paste idea was genius. I hope you get back to your kitchen again soon!

HIHIHi
I came to see yours !! And of course to tell you Hi and thanks, HAHAHAHA!!
Very fast.!!!…. Lisa everything is amazing, your onions, your sausages, your lasagna, your pics, wonderful job, dear.
We all enjoyed this month challenge and we all ate Lasagna at the same week perhaps.
I really loved your site, I’ll keep it in my favorite list.
Great job, Lisa !!!
Thanks and i will visit you soon.
Chahira

You must have a really great camera (and professional eye), ’cause those lasagna pictures look like they were made at a photo shoot! And such a big pile of great ingredients it is. Must have tasted great.

Holy moly girl- you get a lot of comments!!
I was just stopping by your blog to thank you for your wonderful comment on mine. It’s still weird to me to think about people actually reading what I (we) post. It makes me feel so exposed. Funny, that’s the point, but I’m still not used to it.
I’m glad to meet the virtual you, your blog looks great. Mmm, caramelized onions…
And, Go Yankees!!

Thanks so much for all of your incredibly flattering and sweet comments! From what I’ve seen, I don’t think there’s one Daring Baker who’s lasagne didn’t turn out amazing! You’re all rock stars! XOXOXO

Brava! I wimped out this month…I just wasn’t into the recipe. Not a good excuse, but it’s my excuse. That said, I’m going to make the pasta on Friday and do a little something else with it — maybe ravioli stuffed with mushrooms, and your carmelized onions?? That could work.

Love the way this turned out. I’d go apesheeet over that recipe, too! Great idea to go with the roasted peppers in the bechamel. Has me seriously drooling and thinking it’d be a great breakfast item w/ toast! hahahahaha!

I’m so making this! Wish I’d had this recipe to make instead of the original. The idea of using red pepper in the dish is making my mouth water. And I love the little round lasagnas. Beautiful simple photos. I’m inspired…

I think the Yankees heard you guys We FINALLY got a win! AJ was pretty decent in his debut and nice to see Tex homer. And Swisher has been a good addition so far. I am not worried too muchh about CC because he is known to be a slow starter. He’ll be fine. Same goes for Wang. His sinkerballs will start to ‘sink’ as the season goes.

I really think we are missing A-rod. Especially on the defensive end. I am happy so far with the way Cano has played although its very early into the season. If the offense continues to score runs the way they are right now, it’ll be in much better shape when ARod comes back. But I think we still need to improve a LOT because the game we won yesterday…Baltimore blew it away with errors and so on. We still have a long way to go. Hopefully we’ll get better as the season goes and win the division 😉

Lisa: I’m glad you did it your day! The lasagna looks absolutely delish with the cooked down onions. Now I know what to do with the giant bag of Costco onions I have sitting my pantry. Great photos and writing style.

I was looking for an ode to lasagne and ended up here… incredibly interesting, informative and entertaining article. I particularly liked the pictures of the different ingredients with the accents, had me laughing. Oh – and the finished dish looks to-die-for!

You are a very entertaining and talented writer, thank you! Love the visual aids too-great way to hold my attention throughout. It looks and sounds like you can cook too (I can’t be sure until I taste)—so many gifts, keep on sharing please

WOW that lasagna is oooey and gooey looks great. Can you make me a veggie version? love spinach pasta. Sauce looks very creamy. The talking ingredients are hilarous great sense of humor – wish I could hear you speak with an accent. Great job!